Classic Eclairs

Eclair is a French pastry made from a choux dough, filled with cream, and topped with icing. We've made ours close to the classic recipe, with vanilla filling and melted chocolate on top. Nowadays, there are countless variations to the classic recipe, but if you're just starting to get the hang of it, it's best to stick to the classic.

Eclair is a French pastry made from a choux dough, filled with cream, and topped with icing. We've made ours close to the classic recipe, with vanilla filling and melted chocolate on top. Nowadays, there are countless variations to the classic recipe, but if you're just starting to get the hang of it, it's best to stick to the classic.

Ingredients

For the dough:

For the cream:

For coating:

Steps

Heat a saucepan over medium heat. Pour the milk and add the butter. Stir with a wooden spatula and stir until the butter melts.

3

Done

Add the flour and mix until a dough forms. Reduce the heat to medium and cook the dough, stirring constantly with a wooden spoon, until slightly dried, for about 2 minutes. Let it cool.

4

Done

Next, add the eggs to a large bowl and start mixing them. Pour the mixture over the dough and mix until a soft, smooth dough forms. Pour the dough into a piping bag.

5

Done

Line a baking tray with parchment paper. Using the piping bag, pipe 4-inch (10 cm) lines of dough.

6

Done

Slide the tray into the oven for the next 30 minutes.

7

Done

For the cream, heat a saucepan over medium heat. Pour the milk and add the vanilla. Add a pinch of salt and stir constantly for around 1 minute.

8

Done

Add the egg yolks in a large bowl. Add the powdered sugar and mix until smooth. Add the flour and also mix it.

9

Done

Slowly start pouring the heated milk through a strainer. Set up your mixer at medium speed and mix until smooth.

10

Done

Heat a saucepan over medium heat, and add the mixture. Stir with a wooden spatula until it thickens. Take it away from the heat.

11

Done

In order to assemble the eclairs, make a wide incision in the side of each pastry. Place the cream into a piping bag and fill each pastry with it. Coat the eclairs with melted chocolate and coconut flakes.

Nutritional Chart

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I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it.
Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.